Chicken Cabbage Stir Fry

Name: Chicken Cabbage Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.25 lb chicken breast; 1 tbsp coconut aminos; 1.5 tsp tapioca starch or potato starch, or cornstarch; ½ tsp baking soda; ¼ tsp coarse sea salt plus more for stir fry; 2 tbsp olive oil; ⅛ tsp white pepper or black pepper, optional; 0.8 oz garlic cloves finely minced, about 6 large cloves; 0.3 oz ginger julienned, about 1.5 tbsp; 3 bulb scallions sliced and separate white and green parts; 6 oz fresh shiitake mushrooms sliced; 1.5 lbs. Napa cabbage diced to 2-inch sections and separate stems from the leaves; 2 - 2.5 tbsp avocado oil; 0.5 tbsp chicken broth; Drizzle toasted sesame oil; 2 tbsp coconut aminos (see notes if using soy sauce); 2 tsp aged balsamic vinegar; 1 tsp toasted sesame oil; 1 tsp tapioca starch; 0.5 tbsp Chinese rice wine or Michu, optional

This Chicken Cabbage Stir Fry combines chicken breast, Napa cabbage, shiitake mushrooms, garlic, and ginger into a simple, flavorful dish. Just marinate the chicken, sauté it with veggies, and toss in a soy or coconut aminos sauce for a quick meal.

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Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Instructions

1.
Hold your knife at a 45-degree angle and slice the chicken against the grain into thin pieces (about ⅛”).
2.
In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Set it aside in the fridge to marinate for 15 minutes.
3.
Prepare the garlic, ginger, and white scallion parts on one small plate. Slice the shiitake and set aside green scallion parts for garnish.
4.
Combine the sauce ingredients from coconut aminos to Chinese rice wine, if using.
5.
Preheat a large sauté pan or wok over medium heat until it feels hot, add 1 tbsp oil, and swirl it around the skillet.
6.
Add the chicken, turn the heat up to medium-high, and quickly spread out the chicken into a single layer. Pan-fry them without disturbing until they are golden brown, about 2-3 mins. Flip and sear the other side for about 1-2 mins until cooked through and golden.
7.
Transfer the chicken out and set aside. In the same pan, add 1 tbsp oil. Sauté the garlic, ginger, and white parts of scallions over medium heat until fragrant, about 15 seconds.
8.
Turn the heat up to medium-high, add cabbage stems, and season with salt. Keep stir-frying until the stems are slightly softer, about 2 minutes. If it feels dry, add another half tablespoon of oil.
9.
Add the leafy parts of the cabbage, shiitake, and a dash of broth to lightly deglaze the skillet. Lightly toss the veggies then lower the heat to medium and cover with a lid. Cook until the cabbage is softer but not mushy, about 3 mins.
10.
Uncover, turn the heat up to medium-high, add chicken and the sauce, and toss everything together for 1 minute.
11.
Transfer to a large serving plate. Garnish with green scallion parts and drizzle with sesame oil. Serve hot or at room temperature.